For the dough
1 cup whole wheat flour
1 cup all-purpose flour
2 tsp salt
For the filling
1 daikon (Japanese radish), about 6in
(15cm) long, grated
1 tbsp cumin seeds
1 tbsp coriander seeds
4 scallions (green onions), thinly sliced
2in (5cm) piece of fresh ginger, grated
2 fresh green jalapeño or serrano chilies,
seeded and finely chopped
½ bunch of fresh cilantro,
coarsely chopped
salt and freshly ground black pepper
4 tbsp (½ stick) unsalted butter, melted,
for cooking
1To make the dough, sift the two flours and salt into a large bowl. Make a well
in the center, and slowly mix in 1 cup cold water to form a dough. Turn onto
a lightly floured work surface. Knead well for 10 minutes. Return the dough to the
bowl and cover with a damp cloth. Let sit for 45 minutes.
2Meanwhile, prepare the filling. Place the daikon on a clean towel, and
squeeze all the liquid out until it is very dry. Toast the cumin and coriander
seeds in a small dry frying pan over medium heat for 2 minutes or until fragrant.
Crush the seeds using a pestle and mortar, or a spice grinder. Mix all the filling
ingredients together, and season well with salt and pepper.
3Once the dough has rested, divide into 8 equal-sized balls. Knead each
one again for a couple of minutes. Roll each dough ball into a disc about
31⁄2in (8cm) in diameter. Place a spoonful of filling in the center of each disc.
Fold the edges into the center to cover the filling completely, then give the
gathered edges a slight twist to seal the bundle shut. Turn over so the sealed
side is facing down. Gently roll until the paratha is about twice its original width.
4Heat a heavy frying pan over medium-high heat. Slap a paratha into the
pan and cook for 30 seconds. Turn over and cook for another 30 seconds.
Brush with melted butter and turn again. Press down with a spatula, brush with
more melted butter, then turn again, cooking for 30 seconds each time. Turn a
couple of times more, leaving for about 10 seconds each time before turning
again. Cook for 3 minutes total, until golden brown with a few dark spots. Cut
into wedges and serve.
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